Adam Rapoport's First Thanksgiving

Last year, my wife and I hosted our first Thanksgiving. It seems odd to do anything for the first time when you’re in your early 40s, but as most of us newish parents know, wresting the year’s biggest eating holiday from our parents’ generation isn’t easy.

So we took cues from Thanksgivings past: We made sure to invite enough guests so the evening felt like an event, but not so many that it seemed like a catering hall. There were about a dozen of us, including parents, siblings, friends, and friends’ parents. We had plenty to drink. And, as is Thanksgiving law, everyone pitched in. My mom, the Gravy Whisperer, oversaw the making of the roux and the blending of it with her homemade turkey stock. My wife, Simone, handled the shredded kale salad (huge hit) and the sautéed brussels sprouts with toasted almonds, lemon, and olive oil. And my brother, a confident turkey master, lugged over one that was roughly the size of Lou Ferrigno.

But about that turkey.

When it came time to cook the turkey, well, there were issues. Andrew Knowlton, this magazine’s restaurant and drinks editor, may or may not have given us minutes-per-pound advice that was not so accurate. My brother may or may not have multiplied correctly. And I may or may not have been in possession of a cheap electric oven that wasn’t up to this all-important assignment.

Whatever the case, our seating time of 6:30 p.m. crept up to about 8:00, which amounted to a lot more bourbon and bubbly. It also significantly ratcheted up my stress level. (“Is it ready yet?” “What about now?” “Wait, it’s still not ready?”)

The timing debacle taught me a lesson: Thanksgiving is as much about execution as it is about cooking. We used to laugh at my mom when she set the Thanksgiving table on Monday. But I say, if you can cross one task off your list, go for it.

And that’s what so much of our November issue teaches: time management, cook-ahead tricks, space-saving tips, and how to finally master that bird. There are lots of mouthwatering recipes in this issue. But as I learned last November, if the food isn’t ready to hit the table when it’s time to sit down, no one’s going to be able to enjoy it. –Adam Rapoport